Chicken Broccoli Alfredo is a one pan dish that is Low Carb. It has a creamy texture like alfredo without the carbs from the noodles. Its very filling and really tastes great. Below you will fit the steps on how to put this dish together and than at the very end will be the recipe card.
What do I cut up?
Start with cutting up your vegetable/s. I added some mushrooms to this recipe, but you can easily leave those out if you aren’t a fan of them. Cut your chicken tenders up into small bite size pieces. If you are using fresh broccoli, you will want to get that cut up into small pieces as well. I chose to use fresh broccoli, so I steamed my broccoli while the rest of my food was cooking, on a medium heat.
There is some onion that will be tossed in later on, you can cut these up at this time or while you are cooking the chicken and mushrooms.
What do I add into the pan?
Add your chicken into a greased skillet. You can use butter or olive oil, for this instance I greased it with a little bit of butter. Toss the small chicken pieces into the greased pan. While they are cooking, add some seasonings, garlic and pepper and whatever else seasonings you may want.
While the chicken is cooking, if you like mushrooms now would be a good time to add those in as well. Fresh ones cook just as fast as the chicken does, without overcooking.
Toss the chicken and mushrooms around until the chicken is fully cooked. Once fully cooked, remove from the pan and continue on with the rest of the recipe.
I never took a final picture here but you will know when your chicken is all the way cooked. If you are unsure, make sure you get our your thermometer.
How do I make the Alfredo Sauce?
The first step here is you want to deglaze your pan from cooking your chicken and mushrooms. This is very important to get all the good flavor out and to ensure nothing else sticks to the pan. Add 2 tablespoons of water to your pan while hot and scrape the pan to get most of the stuff off the bottom.
The water will mostly evaporate but the little bit that stays will be where your alfredo sauce flavor is going to come from. It is a lot like when you make gravy for biscuits and gravy. Once you get your pan nice and deglazed, you will want to start on your sauce.
To start out you will want to add some minced garlic, onion and a couple tablespoons of butter, Cook for just a couple of minutes until the onions are translucent.
The key ingredients to making your sauce is the heavy whipping cream and cream cheese. You want to continue to whisk these 2 things together until thick. Once thick, stir in your Italian seasoning.
Once you have a good thick sauce, you want to add in your cheeses grated parmesan and shredded parmesan. Continue to stir the cheeses in until it is all melted into your sauce.
Now add your steamed broccoli and your chicken and mushrooms. Stir everything together and get your skillet ready to serve. Reduce or turn off the heat and serve up your plates.
This is a recipe I have made quite a few times and EVERY time, it gets better and Mark loves it even more. This is something even the most carb loving person in your family will LOVE. If you don’t tell them its “low carb” they will never even know.
Give this one a try, be sure to comment / share / pin the recipe that is below. I appreciate you taking the time to read and try this recipe.
- 1 lbs Broccoli ~ Steamed - Fresh or Frozen
- 1 lbs Chicken Tenders
- 2 Large Mushrooms
- 2 Tbsp Butter
- 1/2 Yellow Onion
- 1 Tbsp Garlic
- 1 Oz Cream Cheese
- 1 Cup Heavy Whipping Cream
- 2 Tbsp Water
- 1/2 Cup Shred Parmesan
- 1/4 Cup Grated Parmesan
- Black Pepper
- Garlic Salt
- Italian Seasoning
- Cut up broccoli, mushrooms and chicken tenders into bite size pieces.
- If using fresh broccoli, get that steaming while the rest of the dish is cooking.
- Set the pan at a medium heat and add the chicken and mushrooms to a well greased pan - butter or olive oil work good. Season the chicken while cooking with garlic salt and black pepper.
- Remove the chicken and mushrooms from the pan and set aside until later.
- Add water to the pan and deglaze leaving whatever bits are in the pan.
- Put butter in the pan and add the onion and minced garlic. Cook just a couple of minutes, until the onions are translucent.
- Pour your heavy whipping cream and your cream cheese into the pan. Whisking constantly until you have a sauce consistency. This will happen fast - be sure to be ready so you don't burn it.
- Sprinkle Italian seasoning into the sauce and add the drained broccoli, chicken and mushrooms back into the pan and stir it all together.
In this recipe you can use either frozen steamed broccoli or fresh and steam your own. Either way is just as good as the other, just depends on how much work you are willing to put in.
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Amount Per Serving: Calories: 676Total Fat: 49gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 142mgSodium: 1139mgCarbohydrates: 36gFiber: 6gSugar: 5gProtein: 27g